CELERY, grown by Abram Pearson from Nippo Brook Farm in Barrington, NH, was available at today's winter farmers' market in Rollinsford (be sure to look for it at the Dec. 18 market!). It is delicious, robust, incredibly fragrant and intense on the palate...I cannot wait to brew up batches of chicken and vegetable stocks with this stuff. Yes, we've had lovage, and maybe even smallage (all three are in the same family), but neither of those are great for eating. I am so super-duper excited about this celery!!
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| Nippo Brook Farm pascal celery: these babies' petioles (stalks) are 2' long! Each bunch weighs more than 2-1/2 lbs! (2lbs 10oz to be exact!). Gorgeous, just gorgeous! :~) |
Organic, stone ground PASTRY FLOUR, grown and milled by the Mahoney family at Brookford Farm, caused me to stop dead in my tracks. This is a rare product, and seeing "Stone ground Soft White fall planted wheat berries" on the label was all it took to pull my cash out with visions of pastry heaven dancing around my head! Mincemeat and raspberry squares and pumpkin pie next week, and French sadies (butter cookies) for Christmas....
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| Super silky, certified organic pastry flour from Brookford Farm, Rollinsford, NH. Notice the teeny-tiny flecks of wheat berry germ, endosperm and bran. On the board the flour has a texture similar to fine corn flour: silky with bits of texture from the wheat berry's body parts. :~) |
The ROOTS and SQUASHES, as always, were just out of this world:
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| Clockwise from top: Musque de Provence squash (cut into wedges based on the actual ridges of the squash, season with evoo, s&p, and roast, then drizzle with maple syrup), sugar pie pumpkins, butternut squash, shallots, garlic, red and yellow onions, and four varieties of roasting potatoes. YUM!! |
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| Heron Pond Farm potatoes. These babies will be roasted in a 400-degree oven, in a large open pan, tossed in olive oil, with perhaps a head of garlic in the center, and various fresh herbs scattered across their tops. Keep uniform in size. Shake the pan every 10 or 15 minutes, and cook overall for 35-45 minutes depending on how many you have in the pan. I'll salt them once they're out of the oven. Heaven! |
gorgeous photos!
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